COOKBOOK: Mag Recipe

RATE: ❤️❤️❤️👌🏻👌🏻👌🏻💲💲

So easy to make!! There’s even a little cheating in this recipe and I loved it! In no time they were iced & ready to go in the fridge. You must wait for them to set before cutting into biscuit size but that’s the only time consuming part of making these biscuits.

I know you will enjoy!

Absolutely delicious!

RECIPE

Makes 10

2 x 200g puts of Lattice Biscuits (Arnotts)

250g cream cheese, at room temperature

300g sour cream

2 x 1 1/4 cups of icing sugar

2 lemons, rind 3 tablespoons

2 lemons, large, juiced

1 tablespoon gelatin

2 tablespoons of butter, melted

3 passionfruits, pulp removed

Line a 30cm x 20cm lamington pan with being paper. Arrange half the biscuits over base to completely cover.

Using an electric beater, beat cream cheese until smooth. Add sour cream, beat until combined. Add 1 lot of 1 1/4 cups f icing sugar and mix well. Stir in lemon rind.

Combine 1/2 cup of lemon juice and gelatine over a pan of hot simmering water and stir until gelatine is dissolved. Remove from heat. Cool to room temperature.

Stir gelatin mixture into cream cheese mixture. Spread over biscuit base. Top with remaining biscuits (be sure that they line up with base biscuits)

Sift remaining icing sugar in a bowl. Add butter, passionfruit and a drop of lemon juice if necessary . Stir until well combined and soft to spread over the biscuits

Refrigerate for 4 hours or until set. Cut into biscuit squares and serve.